This banana cake is incredibly moist thanks to the natural sweetness and moisture of ripe bananas. It’s easy to make with simple pantry staples and comes together quickly without the need for fancy equipment. The combination of banana and chocolate is timeless, and the luscious chocolate icing adds the perfect finishing touch. Whether served as a sheet cake or layered for a more elegant presentation, it’s a guaranteed hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ripe bananas (mashed)
All-purpose flour
Baking soda
Baking powder
Salt
Unsalted butter (softened)
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Buttermilk or milk with vinegar/lemon juice
Chocolate chips or chopped chocolate
Heavy cream or milk (for the icing)
Powdered sugar (optional for frosting texture)
Directions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the mashed bananas and vanilla extract.
Alternate adding the dry ingredients and buttermilk to the banana mixture, mixing until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan before frosting.
For the Chocolate Icing:
In a saucepan or microwave-safe bowl, combine chocolate and heavy cream.
Heat gently, stirring until smooth and glossy.
Let the icing cool slightly, then pour or spread over the cooled cake.
For a fluffier frosting, beat in powdered sugar after the chocolate has melted and cooled slightly.
Servings and timing
This recipe serves 12–16 people. Prep time: 15 minutes Cook time: 30–35 minutes Cooling and icing time: 45 minutes Total time: about 1 hour and 30 minutes
Variations
Layer Cake: Divide the batter between two round pans and stack with extra chocolate frosting between layers.
Nutty Addition: Fold in chopped walnuts or pecans for added texture.
Spiced Version: Add cinnamon or nutmeg to the batter for a warm, cozy flavor.
Peanut Butter Twist: Swirl in peanut butter with the chocolate icing for a decadent combo.
Vegan Option: Use flax eggs, dairy-free butter, and plant-based milk with vinegar.
Storage/Reheating
Store the frosted cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To serve from the fridge, let it sit at room temperature for 15–20 minutes to soften. To freeze, wrap unfrosted cake tightly and freeze for up to 2 months. Thaw and frost before serving.
FAQs
Can I use frozen bananas?
Yes, just thaw and drain any excess liquid before mashing and using in the recipe.
What type of chocolate works best for the icing?
Semi-sweet or dark chocolate provides the best balance of sweetness and richness.
Can I use sour cream instead of buttermilk?
Yes, sour cream can be used for an even richer, denser cake.
How ripe should the bananas be?
Very ripe with brown spots—they’re sweeter and mash easily, giving the best flavor.
Can I make this cake ahead of time?
Absolutely. Bake the cake a day in advance and frost the next day for convenience.
What’s the best way to mash bananas?
Use a fork, potato masher, or hand mixer for a smooth mash.
Can I make cupcakes with this batter?
Yes, fill muffin tins 2/3 full and bake at 350°F for 18–20 minutes.
How do I prevent the cake from being too dense?
Avoid overmixing once you add the flour. Mix just until combined.
Is it okay to use a different frosting?
Definitely. Cream cheese frosting or peanut butter frosting are both great alternatives.
Can I reduce the sugar?
Yes, you can reduce the sugar slightly, especially if your bananas are very ripe.
Conclusion
Banana Cake with Chocolate Icing is a comforting classic that’s sure to please everyone at the table. Moist, flavorful, and topped with rich chocolate goodness, it’s a simple yet indulgent dessert that’s perfect for any occasion. Whether enjoyed as a weeknight treat or served at a celebration, this cake is a sweet way to bring joy to your table.
Banana Cake with Chocolate Icing is a moist, flavorful dessert made with ripe bananas and topped with a rich, glossy chocolate icing. It’s an easy, comforting treat that’s perfect for birthdays, potlucks, or any occasion that calls for a delicious homemade cake.
Ingredients
3 ripe bananas, mashed
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk (or 1/2 cup milk + 1 tsp vinegar)
1 cup chocolate chips or chopped chocolate
1/2 cup heavy cream (for icing)
1/2 cup powdered sugar (optional, for fluffier frosting)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in mashed bananas and vanilla extract.
Alternate adding dry ingredients and buttermilk to the banana mixture, mixing just until combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before icing.
To make the icing, heat chocolate and heavy cream in a saucepan or microwave-safe bowl until melted and smooth. Stir to combine.
Let the icing cool slightly, then pour or spread over the cooled cake. For a fluffier texture, beat in powdered sugar after the chocolate mixture has cooled slightly.
Notes
Use very ripe bananas with brown spots for the best flavor and sweetness.Add chopped walnuts or pecans to the batter for texture and nutty flavor.For a layer cake, divide batter between two round pans and adjust baking time.Chocolate icing can be made ahead and stored in the fridge—reheat gently before using.You can use cream cheese or peanut butter frosting as a variation.
